Baby Roasted Potatoes with Garlic, Rosemary & Sea Salt

Baby potatoes. They are so darn delicious roasted because they get that crisp skin on the outside that leads to a creamy interior.  They are a great accompaniment to anything that you roast in the oven because, well, the oven is already on! So if you are making a roast, pull the roast out to let it rest and put the potatoes in. When the potatoes are done, the roast will be well rested and ready to carve. Alternatively, roast the potatoes at the same time as a chicken, or start them roasting before adding a side of salmon into the oven for the last 15 minutes.

I am always trying to find ways to make meals easier and to utilize appliances that are already working, so these baby roasted potatoes fit the bill. And if you don't have baby potatoes, use the same recipe with quartered regular sized potatoes.

Baby Roasted Potatoes with Garlic, Rosemary & Sea Salt

500 grams Baby Potatoes

3 cloves Garlic, minced

2 large sprigs Rosemary, leaves removed and chopped

Olive Oil

Sea Salt

Black Pepper

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, tossed pre-washed and dried baby potatoes with garlic, rosemary, sea salt, black pepper and a drizzle of olive oil until coated. Spread on one layer on a baking sheet. Bake in a preheated oven for about 30 minutes, until fork tender.